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Sunday, July 29, 2012

Grilled Chicken with Tomato, Corn, and Barley Salad

Something happened the other day. I was browsing my favorite food blogs when I happened upon Iowa Girl Eats recipe for grilled chicken with barley corn salad. The second I saw the picture of the final product I knew I had to make it, which is exactly what I did tonight (with some minor changes).

Since I still had some leftover salsa I used it to marinade the chicken in a ziplock bag for a couple hours. I also used medium sized beefsteak tomatoes as that is what I had on hand and omitted both the bacon & avocado because I didn't have either (that needs to change soon). To make up for not having bacon I added some chicken broth to the barley. And lastly, I kept the barley salad warm.

I don't know how all my substitutions affected the flavor the dish was suppose to produce, but I do know that both Mark and I thought it was pretty tasty! Mark even dug in with no complains after learning that the tomatoes and corn were raw (so proud)! I will take it as a sign that he would't mind if I made it again ;).

The recipe does take a little prep work, but keeps you busy enough that you don't really notice.

The first thing I did was place the chicken and about a 1/2 cup of leftover salsa in a big ziplock bag and put it in the refrigerator to marinate. Then I made the tomato vinaigrette and placed that in the fridge as well while I got going on the barley and corn salad. After the barley was done cooking, I threw the salad together and grilled the chicken, cut it up and plated the chicken on top of the salad. Delish.

The only picture I got the chance to take. Go here to see prettier ones,
then make the meal!